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Meal Plan 5.25.11 May 25, 2011

so, here in Texas In-n-out burger just opened. There have been insane lines to get a fast food burger the past two weeks. Am I missing something? My husband tried three times the week they opened to over there and the wait was always well over an hour. What is the fast food burger fascination? In, honor of the burger craze, I have a recipe for a tasty chicken slider.

Also this week my son lost his first tooth!

Price Matching with Ads

Have you seen the new Walmart commercials “just match it”? Last weekend when I went to match, it seemed like they were cracking down on the specifics of how they were matching. I had never had them tell me I had to buy 10 participating items from the ad to get the sale price before. Luckily I had picked out 10 that I was matching. Just a heads ups, they are now reading the fine print.

KROGER:

Minute Maid punch, limeade or lemonade 10 for $10 or $1 each

ALDI:

Watermelon $2.99

Cantaloupe $.79

ALBERTSONS:

Cool whip $.88

Minute maid lemonade, punch, limeade $.99

Jello 2/$1

TOM THUMB:

Nabisco crackers 3 for $5

Skippy PB $1.69

SPROUTS:

cucumbers, green peppers, yellow corn $.49/each

blackberries $.77/each

zucchini/bunch spinach $.77/each

Green/red or romaine leaf lettuce $.99/each

Meatless Monday: Grilled California Sandwich

1/4 cup mayonnaise

3 cloves garlic, minced

1 tablespoon lemon juice

1/8 cup olive oil

1 cup sliced red bell peppers

1 small zucchini, sliced

1 red onion, sliced

1 small yellow squash, sliced

2 (4-x6-inch) focaccia bread pieces, split horizontally

1/2 cup crumbled feta cheese

In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.

Preheat the grill for high heat.

Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.

Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don’t burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

Try It Tuesday: Spiced Cauliflower,potatoes and chickpeas

2 tablespoons vegetable oil

2 large onions, peeled and thinly sliced

4 teaspoons garam masala (worth having, it is a blend of spices, not one spice)

2 cans diced tomatoes

3/4 pound small red-skinned potatoes, cut into 1-inch pieces

1 medium cauliflower, about 2 pounds, core removed, cut into florets

1/2 cup golden raisins

2 cans chickpeas, drained and rinsed

1 bag baby spinach

1/2 cup quinoa, cooked according to package directions ( or could use cous cous)

2. Cut chicken cutlets across grain into long strips, about 3/4-inch thick. Add chicken strips to large bowl with the remaining peanut-coconut sauce; stir to coat. Marinate, covered, in refrigerator 1 hour or overnight.

5. Broil until chicken is browned and cooked through, about 6 minutes. Arrange skewers on platter. Serve with dipping sauce.

OR IN A BURGER FORM

1 lb. ground chicken

2 tsp. red curry powder

1 tbsp. fresh ginger, peeled and grated

1 tsp. salt

1/3 cup natural peanut butter

1 tbsp. honey

1 tsp. lime juice

1 tbsp. soy sauce

1 dozen mini buns

1 cucumber

Preheat broiler. Combine ground chicken, red curry powder, fresh ginger, and salt, mixing well. Form into 12 balls and flatten to 1/3-inch-thick patties. Broil 3 to 4 minutes per side, or until cooked through and lightly browned. Combine peanut butter, honey, lime juice, soy sauce, and 2 tablespoons water in a glass bowl; microwave on high for 30 seconds, then whisk until smooth. Split a dozen mini-pita rounds. Place chicken patties inside pita rounds, and top with a dollop of peanut sauce and 2 cucumber slices.

In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.

Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.

In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

FRIDAY: Honey Dijon Chicken

2 tablespoons honey

2 tablespoons Dijon

1 tablespoon extra-virgin olive oil, plus more for grill

1/2 teaspoon salt

Freshly ground black pepper

4 boneless skinless chicken breasts, butterflied

1 lime, cut into wedges

In a small bowl, add the honey, mustard, 1 tablespoon of oil and salt and pepper, to taste. Mix well and put the mixture into a large plastic resealable bag. Add the chicken, seal the bag and shake to incorporate. Refrigerate at least 2 hours. Remove the chicken from the bag and arrange it on a well-oiled grill. Cook until a nice crust forms on both sides, about 4 to 5 minutes per side. Let the chicken rest on a serving platter for 10 minutes before serving. Serve with lime wedges.

Mango-Avocado Salad:

1 tablespoon balsamic vinegar

1 tablespoon lime juice

2 tablespoons extra-virgin olive oil

2 mangos, cubed

2 avocados, cubed

1/2 small red onion, diced

Salt and freshly ground black pepper

In a large serving bowl, whisk together vinegar, lime juice, salt and pepper to taste. Slowly whisk in oil. Toss in mangoes, avocado and red onion to coat. Serve immediately.